Thank you all for your support! My sauce sold out by the time I woke up this morning. Thank you! The majority of the orders got packed last night until the early hours of this morning, ready to ship out today! I have a few more sauce videos still to go from last year's harvest, so make sure you keep an eye out for those to get a chance to snag a bottle! You can also sign up to my newsletter to get alerted www.chillichump.com/newsletter , or become a Patreon and get early access! www.patreon.com/chillichump
ROFL!!!!! My father was the same way... He and I both liked (he passed in 2005) hot and spicy foods. Every now and again he would try something with a LOT of heat. He still loved it but yeah, the tears would flow. Mom made some cream enchiladas one time and forgot that she had already put the hot peppers in - so she put 'em in AGAIN. When dinner was served, we all (including my Great Aunt who LOVED HOT HOT spicy food) sat around the table taking bits off our plates and literally pouring tears back out onto the dish. Mom realized what she had done and told us all we didn't have to eat it. We all said, "No, no! It's delicious. Just a little hot but we can take it." I think my sinuses were cleaned out for a good three months that evening. hahahahahaha.
I always double seal each end, I have had the bags leak before. You probably have a better sealer than I do, but just something to think about if you notice any leakage. keep up the vids bud!
Oh, yes! I've been wanting to do this, but I can't get up the motivation to buy a vacuum sealer. This may just put me over the edge! Stay Spicy ChilliChump!
Awe snap, I just missed the last bottle on your site. Great editing on the video man. Seems like every post is an improvement in quality from the post before. Great work.
I've ordered 2 bottles, one for me and one for my brother-in-law. I make hotsauce for a hobby and he likes things hot! He's gonna love this for is birthday in a few weeks!
We have been following your channel for a while and finally took the plunge into trying to make our own hot sauce. The wife even bought an inexpensive vacuum sealer to give this method a go too.
EVERYTHING about this channel is enjoyable but the coughing and pauses and tearing up as the end product is being tasted is pure gold. Thank you so much for sharing with us.
hey. I love this idea. coffee packaging companies make bags (large enough to hold 1lb, 2Lb and 5Lb are common) with degassing valves that can also be heat sealed. I wonder if they could be used in conjunction with a vacuum sealer for the perfect solution.
Aldous Yelxuh Or maybe buy just the degassing valve and add it to the bags demonstrated here. Like this: Kofun Pe Valve, 10 Pieces One-Way Degassing Pe Valve with Filter Exhaust Ventilation Vent Coffee Bag www.amazon.ca/dp/B07NSG519X/
Looks good! Bottle ordered. It may just give me the push to start fermenting myself this year. The vacuum sealer method looks much easier and less risky to those precious superhots than a jar. EDIT : I had to come back and edit this comment as my bottle arrived today (so quick!), and I've already had a good couple of servings. This is one tasty sauce! I'm getting a good fruity flavour which is not overpowered by the heat, and I'm going to have to try cardamon in my own sauces now. Thanks for making the sauce available to us. I cant wait to see if you bring us any other superhot sauces.
Dude your brother is a true childhead. No average person acting like they love capsaicin would take a spoon of naga morich like that and not immediately cough, let alone remark that it was "quite nice". LOL
Been watching all your videos!! amazing stuff! About to make some sauce my self with some Trinidad scorpions and some *super hot chili peppers* cant wait :)
I would recommend that you put the bags in a tray or bowl and then put them in the ferminator. You never know for 100% if the bag is surely sealed. If not, it'll be easier to clean
Go for it! I was rather unsure when I heard about it, but then thought 'well it makes total sense'. Have a bunch of chopped chiilies and salt in a vacuum bag right now, 4 weeks in, still doing its thing. Can't wait to open it.
Any concerns about parts of plastic gettin into the sauce? my hot chillies burn trough 2 pairs of gloves, dont you think it can release something from those bags?
@@watkinsrory Its a indigenous fruit in Africa that can be used to make beer, jams, jellys and eaten as is. It falls of the tree when green and ripen on the ground.
Hi ChilliChump :) what do you recommend irrigation from below or top irrigation...I have been trying both ways on some of my peppers...it seems like double bucket and bottom irrigation is better...your opinion matters bro :)
Hi there. I share my watering tips in this video! ua-cam.com/video/oHW7c1pmTcs/v-deo.html Where I can, I bottom water. In particular in the beginning. I don't later on because I'm drip feeding
I like to purchase some of your hot sauce. Iβve been watching you for the last couple of months. I learned a lot right now. I have a call bunch of peppers growing in my garden and canβt wait.
When I do this, if the bag gets too inflated, I put a piece of duct tape on the outside of the bag and pierce a tiny slit through the tape and bag with the point of a knife. It keeps positive pressure in the bag but allows it to vent a little. Just piercing the bag directly doesn't let it hold pressure as well in my experience.
What a great idea. Absolutely brilliant!! Iβll definitely be giving this method a try, though probably with less deadly peppers. π Great video and recipe!!
Just got a vacuum sealer. My cousin has been all about fermentation in a vacuum sealer with his experimentation during Covid. Now I am retired and all in! Thanks for sharing your learning experiences, so appreciated! Blessings
Itβs a great method. I only tried it because of your first video doing it. Not sure if I will ever go back to fermenting hot sauce any other way. Flavors of the hot peppers is fruity and flavorful along with whatever else you put in the bag. I will just use a canning jar and brine fermentation for my cherry tomatoes and other things. Just my taste and opinion Lol.
I love your vids i'm retired and your vids have given me inspiration for a new hobby at the growing season i grow alot of peppers. Keep up the good work.
7k subs until 100k! Maybe chug one of those bottles to celebrate? ;p Jk, I'm sure you have something far better planned. Great video as always, Shaun! Can't wait to try this method myself.
Here's a thought. Remove one of the one-way "valves" from a bag of coffee beans. Punch a hole in the sealer bag and glue the valve over the hole. Vac-seal your mash as usual. The valve won't let air in. But it will let CO2/gas out. What do you think?
Just got my sauce today. It was incredible! Fairly spicy but definitely not over the top. The flavor was great. Out of 50+ sauces Iβve tried, I think I can honestly say I rank it as #2. Canβt wait to have some more
Daaaaarn. That looks good. Love the vacuum seal idea. Excellent. Could almost taste it. Again, wish we could get some here in the good ole RSA. Much love to you Chump. π€
You mean roll out.... or turn the inside out like rolling down a sock on your leg??
4 ΡΠΎΠΊΠΈ ΡΠΎΠΌΡ+4
@@john-smith. yes, sorry, I'm not a native speaker. I meant exactly that. A good practice is to use a cilindre (a glass for example) as a stand, put the bag in, roll down the bag and pour the blend in so you don't get burn if its hot.
ChilliChump, you ever fermented a jar of garlic with raw local honey than use that with some peppers for a sauce? Iβm just getting ready to try it with red Habaneros from my assortment. I think it will give a sweet taste with a less garlicky taste. Give me your thoughts.
Well, the batch I made in August using this technique went well, but the batch later in the year didn't? I opened it to bottle and the PH never went down and it smelled more like wine, like an alcohol fermentation went on instead? Maybe the crops from mid summer fermented better than the low sun angle fall fruit? I also did the August fermentation using 3% salt. I rewatched this video and did the later batch with 2% and it was much more "gassy" which may have been yeast in a lower salt environment? I also dipped a sliced up pepper in August in a bottle of Kimchi I got at the asian grocery store as a starter? Maybe that helped? The August batch smelled like hot sauce and the PH went down to just below 4?
OMG! This is such a great idea. You went one step ahead to use the techniques I read in NOMA. THANK you for expand my repertory for doing the hot sauce that I love. I am ready to use the vacuum sealer that I had used so far with frozen blueberries.
You should use small wood barrels instead of plastic bags. Have you tried doing superhots this way? Great vid. Put the sauce directly on the wings. Spoon isn't really necessary
I wish my vacuum sealer had a moist function. It's not fun cleaning up that chicken marinade or fruit and vegetable juice after you can't stop the vacuuming anymore...
Wow that sold out fast. I am a big hot sauce fan and I really love Onion and Mustard heavy sauces. Here is my absolute favorite sauce of all time - www.fuegobox.com/products/frankie-vs-spooky-white-hot-sauce?variant=10638315061290 As of a couple of years ago, the restaurant who made this sauce went out of business and slowly the supply of this sauce has now completely run dry as far as I can tell. Do you have any recipes like this that are heavy on Onion and Mustard tastes? If not you should consider making a Spooky White type of sauce of your own and sell it!
Hi there. If you did not plan to add more chillies. For how long should the first vacuum back be fermenting before used to make a sauce? Do i need to transfer the fermentation to a new bag(vacuum sealed) after a month?
I have tried to ferment by this method. I just made a mash, added 2% salt and vacuum sealed. I am storing it at 19C and after 2 weeks there is still no sign of fermentation. Should I keep it or throw it out?
Hi Mr Chump. I'm wondering if you could help me. I'm overwintering a Carolina reaper plant but recently had to cut of the main stem because all the leaves were wilting and after cutting it I figured there might be rot. All that is left is a green leafy offshoot and the base of the plant. Is it worth continuing to try or will the rot inevitably spread to the healthy part of the plant?
Your channel is awesome! I'm so happy i found it, i just tried fermenting some of my own home grown peppers and made fake Cholula it tastes nearly identical, thanks so much for showing how to do it!
Vacuum seal is a convenient method, but it is probably not the best to have fermentation going on in a plastic bag. There can be some chemicals leaching into the sauce
Great videos as always. Great inspiration. ππ Could you give a little info on how to work with Xanthan Gum? (In a video I mean π) I`m having a hard time getting it fully disolved. Greetings from Denmark
I am helping two friends move, they're actually switching apartments and they both need to get rid of stuff... One of them hooked me up with a like-new temperature controlled wine fridge that can hold 64 F, and the other is passing on to me his vacuum sealer! Time to get busy!!!!
I've watched this video dozens of times as I'm close to doing my first fermented from home grown chillies sauce. Vacuum bag fermentation seems like such a great idea for small scale sauce production. The left over pulp I plan to dehydrate and blitz to powder to see me through to this time next year. Since I'm only going to have 1kg at best of chillies, I think an already owned wooden spoon and sieve would make more sense that a Β£100 food mill.
Just now tried a small batch also. Squished the juice out through a plastic cutlery drainer which had appropriate sized holes. Put the mash in my brand new vacuum sealer. Pushed the button. Opened the lid to find the sealer full of pepper juice π. The sealer sucked out the remaining juice and the bag didn't seal properly. Got s syringe to recover the juice from the sealer vacuum cavity and squeezed the remaining juice by hand through the small gap left in the unsealed bag. Got the juice in the ref until my bar magnet arrives and I make the stir plate. Mash is sealed and in the freezer till I get a grinder. This has been fun.
Watching this while eating the hot sauce I learned to make from u, I'm thinking of making about 2 kg of sauce again I think this is my new addiction. Thank you for teaching us I'm really happy to know that you are selling your sauce, how lucky the buyers are!
Ok, I made it. 1/4 kg of green chilli pepper and the rest of 2 kg are red pepper. some are pickled by your recipe with cauliflower and carrots, and 3 big jars for hot sauces (cardamom and garlic, beetroot, and Tabasco). since I didn't have vacuum sealer, so I fermented it in jars with water sealing bags. after 20 days the garlic cardamom sauce was AMAZING and the pickled was crunchy and so tasty. I really can't wait for the rest of the sauces. photos.google.com/share/AF1QipNZnIKqWBxWauBg6lv75H7vcfFSHo-ZVNoAQiql6cbjIudAjdMk3Dr-ctRSzo1TpA?key=QmJTVFZVd3hLUk9SbFpZTGhKaUVNbUs3dlo4SzR3
![[UA] NAVI ΠΏΡΠΎΡΠΈ G2 Esports | Blast Premier Fall Final](http://i.ytimg.com/vi/QWlIm4FGESQ/mqdefault.jpg)
Thank you all for your support! My sauce sold out by the time I woke up this morning. Thank you! The majority of the orders got packed last night until the early hours of this morning, ready to ship out today!
I have a few more sauce videos still to go from last year's harvest, so make sure you keep an eye out for those to get a chance to snag a bottle! You can also sign up to my newsletter to get alerted www.chillichump.com/newsletter , or become a Patreon and get early access! www.patreon.com/chillichump
Who ever said "Grown men don't cry" haven't tried a ChilliChump hot sauce. I'm surprised your brother still talks to you.
ROFL!!!!! My father was the same way... He and I both liked (he passed in 2005) hot and spicy foods. Every now and again he would try something with a LOT of heat. He still loved it but yeah, the tears would flow. Mom made some cream enchiladas one time and forgot that she had already put the hot peppers in - so she put 'em in AGAIN. When dinner was served, we all (including my Great Aunt who LOVED HOT HOT spicy food) sat around the table taking bits off our plates and literally pouring tears back out onto the dish. Mom realized what she had done and told us all we didn't have to eat it. We all said, "No, no! It's delicious. Just a little hot but we can take it." I think my sinuses were cleaned out for a good three months that evening. hahahahahaha.
His brother is worse than he is when it comes to all things hot
I just give my family my weakest sauces and they love them
you should be on hot ones man :D
He would dominate it!!!
He would totally sell them a sauce
Yes!
I always double seal each end, I have had the bags leak before. You probably have a better sealer than I do, but just something to think about if you notice any leakage. keep up the vids bud!
Who else is salivating so hard it hurts as you watch?
your video production and editing skills have reached new levels. congrats. π
Thanks John!
Oh, yes! I've been wanting to do this, but I can't get up the motivation to buy a vacuum sealer. This may just put me over the edge! Stay Spicy ChilliChump!
Buying the vacuum bag sealer is the easy part, overcoming your fear of why this is 'OK' is rather a larger step, but somewhat cheaper ;-)
Awe snap,
I just missed the last bottle on your site.
Great editing on the video man. Seems like every post is an improvement in quality from the post before. Great work.
I've ordered 2 bottles, one for me and one for my brother-in-law. I make hotsauce for a hobby and he likes things hot! He's gonna love this for is birthday in a few weeks!
Did he enjoy it as much as you hoped?
@@comfychairstudios746 we both did!
We have been following your channel for a while and finally took the plunge into trying to make our own hot sauce. The wife even bought an inexpensive vacuum sealer to give this method a go too.
EVERYTHING about this channel is enjoyable but the coughing and pauses and tearing up as the end product is being tasted is pure gold.
Thank you so much for sharing with us.
hey. I love this idea. coffee packaging companies make bags (large enough to hold 1lb, 2Lb and 5Lb are common) with degassing valves that can also be heat sealed. I wonder if they could be used in conjunction with a vacuum sealer for the perfect solution.
Aldous Yelxuh
Or maybe buy just the degassing valve and add it to the bags demonstrated here.
Like this: Kofun Pe Valve, 10 Pieces One-Way Degassing Pe Valve with Filter Exhaust Ventilation Vent Coffee Bag www.amazon.ca/dp/B07NSG519X/
You have the same scales, chefs knife, coffee grinder and food processor as me. Get out of my kitchen!
I really liked this technique more than using an air lock. Any issue if I start fermenting all the peppers at once?
No issue at all. I didnt so that only because mine hadn't all ripened
@@ChilliChump I assumed that, but wanted to make sure. I usually have a ton of peppers ripe at once. Thanks for the reply and great video.
Ive taken the left over pepper mash and made a hot pepper jelly, or pepper butter. I bet that mash leftover would make delicious pepper butter.
Amazing video i'm just waiting for my peppers to ripen and then i'm gone make a yellow reaper whit piri piri hot sauce. Looking forwords for that
Looks good! Bottle ordered. It may just give me the push to start fermenting myself this year. The vacuum sealer method looks much easier and less risky to those precious superhots than a jar.
EDIT : I had to come back and edit this comment as my bottle arrived today (so quick!), and I've already had a good couple of servings. This is one tasty sauce! I'm getting a good fruity flavour which is not overpowered by the heat, and I'm going to have to try cardamon in my own sauces now.
Thanks for making the sauce available to us. I cant wait to see if you bring us any other superhot sauces.
Wowza! Just got my splash of lava in the mail. Gotta say- tasty! And hot hot hot woo! One drop will do it holy hell
Dude your brother is a true childhead. No average person acting like they love capsaicin would take a spoon of naga morich like that and not immediately cough, let alone remark that it was "quite nice". LOL
Been watching all your videos!! amazing stuff! About to make some sauce my self with some Trinidad scorpions and some *super hot chili peppers* cant wait :)
I would recommend that you put the bags in a tray or bowl and then put them in the ferminator. You never know for 100% if the bag is surely sealed. If not, it'll be easier to clean
I have a vacuum sealer, and am totally gonna give this a go when me Super Chilies are grown and ready. Can t wait
Go for it! I was rather unsure when I heard about it, but then thought 'well it makes total sense'. Have a bunch of chopped chiilies and salt in a vacuum bag right now, 4 weeks in, still doing its thing. Can't wait to open it.
Sounds awesome. Good luck with it
I am going to try this as well.
Any concerns about parts of plastic gettin into the sauce? my hot chillies burn trough 2 pairs of gloves, dont you think it can release something from those bags?
No, that's not going to happen @Doctot Zee. No risk of that unless you somehow cut a piece of plastic off when processing
Hi, made a South African favourite yesterday, Marula jelly. Wish I could post n pic for you. ππ»
Never had that !! Sounds great.
@@watkinsrory Its a indigenous fruit in Africa that can be used to make beer, jams, jellys and eaten as is. It falls of the tree when green and ripen on the ground.
@@daniebecker7704 Ja I know
Why MORE singe use plastic!? The waste far outweighs the benefit of sealing in bags. Jars with airlocks work perfectly fine.
I have vacuum bags that Iβve used many times over. Wash and reuse.
Hi ChilliChump :) what do you recommend irrigation from below or top irrigation...I have been trying both ways on some of my peppers...it seems like double bucket and bottom irrigation is better...your opinion matters bro :)
Hi there. I share my watering tips in this video! ua-cam.com/video/oHW7c1pmTcs/v-deo.html
Where I can, I bottom water. In particular in the beginning. I don't later on because I'm drip feeding
I like to purchase some of your hot sauce. Iβve been watching you for the last couple of months. I learned a lot right now. I have a call bunch of peppers growing in my garden and canβt wait.
Thank you! You can check out my shop chillichump.com/shop there are some sauces available right now!
Sorry if you covered this before but are you concerned about the vacuum sealed bags bursting from pressure on longer fermentations?
I was concerned about that...and I think it is a possibility. But it is easy to snip a corner, let some air out...then reseal.
When I do this, if the bag gets too inflated, I put a piece of duct tape on the outside of the bag and pierce a tiny slit through the tape and bag with the point of a knife. It keeps positive pressure in the bag but allows it to vent a little. Just piercing the bag directly doesn't let it hold pressure as well in my experience.
You got to, you need to, you have to, start sending a bottle of each sauce you make to Brian Ambs to review on his channel.
Make it happen!!
Lol chilibro wasnβt ready for that heat
Just a note to let you know the Splash of Lava made it to Florida before the Corona shut down between our two magnificent countries.Cheers!!
Iβm beginning to worry about the integrity of that back shelf lol Quite a bit of memories up there
Yeah it is getting full! I actually had to take some sauces down on the end of the shelf because it was starting to bend!
great vacuum seal method thanks
What a great idea. Absolutely brilliant!! Iβll definitely be giving this method a try, though probably with less deadly peppers. π
Great video and recipe!!
Use 1123 for my vacuum sealer. π
I am soooooo buying a Toyuugo vacuum sealer. Up yours Kahm yeast.
A fantastic way to ferment your sauces mate. looks a hot one great video pal. Editing looks awesome
Thanks Tony. I reckon when we come for a visit I will need to bring a few sauces for you to try! π₯
You guys are CRAZY!! LOL I will be checking out the vacuum bag method very soon!! keep up the great videos!!!
Just got a vacuum sealer. My cousin has been all about fermentation in a vacuum sealer with his experimentation during Covid. Now I am retired and all in! Thanks for sharing your learning experiences, so appreciated! Blessings
Itβs a great method. I only tried it because of your first video doing it. Not sure if I will ever go back to fermenting hot sauce any other way. Flavors of the hot peppers is fruity and flavorful along with whatever else you put in the bag. I will just use a canning jar and brine fermentation for my cherry tomatoes and other things. Just my taste and opinion Lol.
I love your vids i'm retired and your vids have given me inspiration for a new hobby at the growing season i grow alot of peppers. Keep up the good work.
7k subs until 100k! Maybe chug one of those bottles to celebrate? ;p Jk, I'm sure you have something far better planned. Great video as always, Shaun! Can't wait to try this method myself.
Here's a thought. Remove one of the one-way "valves" from a bag of coffee beans. Punch a hole in the sealer bag and glue the valve over the hole. Vac-seal your mash as usual. The valve won't let air in. But it will let CO2/gas out. What do you think?
Just got my sauce today. It was incredible! Fairly spicy but definitely not over the top. The flavor was great. Out of 50+ sauces Iβve tried, I think I can honestly say I rank it as #2. Canβt wait to have some more
Daaaaarn. That looks good. Love the vacuum seal idea. Excellent. Could almost taste it. Again, wish we could get some here in the good ole RSA. Much love to you Chump. π€
Update. I went to Amazon for the vacuum sealer. Itβs not available. For how long I donβt know. 15/2/22
That's fucking awesome - I cannot believe I never thought of using the vac sealed bags.
A very big thank you to you Sir, for freely sharing your knowledge. You have helped me greatly. :) It is truly appreciated.
Amazing content and a patreon sub here! Quick tip: roll up the bags before putting the blend in so when you get to seal it, it's perfectly clean
That's a good tip! And thank you!
You mean roll out.... or turn the inside out like rolling down a sock on your leg??
@@john-smith. yes, sorry, I'm not a native speaker. I meant exactly that. A good practice is to use a cilindre (a glass for example) as a stand, put the bag in, roll down the bag and pour the blend in so you don't get burn if its hot.
@ I agree 'rolling' the top of the bag over prevents 'contents' getting into the vacuum system by keeping the 'neck' of the bag clean.
ChilliChump, you ever fermented a jar of garlic with raw local honey than use that with some peppers for a sauce? Iβm just getting ready to try it with red Habaneros from my assortment. I think it will give a sweet taste with a less garlicky taste. Give me your thoughts.
Well, the batch I made in August using this technique went well, but the batch later in the year didn't? I opened it to bottle and the PH never went down and it smelled more like wine, like an alcohol fermentation went on instead? Maybe the crops from mid summer fermented better than the low sun angle fall fruit? I also did the August fermentation using 3% salt. I rewatched this video and did the later batch with 2% and it was much more "gassy" which may have been yeast in a lower salt environment? I also dipped a sliced up pepper in August in a bottle of Kimchi I got at the asian grocery store as a starter? Maybe that helped? The August batch smelled like hot sauce and the PH went down to just below 4?
Like your videos alot. Just one question, where in SA can I buy starsan? Or can you recommend any other product.
OMG! This is such a great idea. You went one step ahead to use the techniques I read in NOMA. THANK you for expand my repertory for doing the hot sauce that I love. I am ready to use the vacuum sealer that I had used so far with frozen blueberries.
Did you ever made a recipe for sauce with trinidad brown peppers? I have . 5 KG fermenting....
You should use small wood barrels instead of plastic bags. Have you tried doing superhots this way? Great vid. Put the sauce directly on the wings. Spoon isn't really necessary
I wish my vacuum sealer had a moist function. It's not fun cleaning up that chicken marinade or fruit and vegetable juice after you can't stop the vacuuming anymore...
Awesome!!!
Wow that sold out fast.
I am a big hot sauce fan and I really love Onion and Mustard heavy sauces. Here is my absolute favorite sauce of all time -
www.fuegobox.com/products/frankie-vs-spooky-white-hot-sauce?variant=10638315061290
As of a couple of years ago, the restaurant who made this sauce went out of business and slowly the supply of this sauce has now completely run dry as far as I can tell.
Do you have any recipes like this that are heavy on Onion and Mustard tastes? If not you should consider making a Spooky White type of sauce of your own and sell it!
Thank you for the recipe. If I'm fermenting frozen peppers, can I use a few slices of fresh bell pepper to start up the fermentation process?
looks awesome and what a great idea with the vacuum bags, I am doing my next sauce using this method, thanks
Hi there. If you did not plan to add more chillies. For how long should the first vacuum back be fermenting before used to make a sauce? Do i need to transfer the fermentation to a new bag(vacuum sealed) after a month?
I have tried to ferment by this method. I just made a mash, added 2% salt and vacuum sealed. I am storing it at 19C and after 2 weeks there is still no sign of fermentation. Should I keep it or throw it out?
thanx ChilliChump...and high five to your bro...cool guy too...
Awesome
Hi Mr Chump. I'm wondering if you could help me. I'm overwintering a Carolina reaper plant but recently had to cut of the main stem because all the leaves were wilting and after cutting it I figured there might be rot. All that is left is a green leafy offshoot and the base of the plant. Is it worth continuing to try or will the rot inevitably spread to the healthy part of the plant?
Only problem with Vacuum bags is the enviromental impact, :(
Ps. could annihilate chilli Claus here from denmark if we did a taste test/challenge ez peasy "in case you heard of him :P
Cool vid, might try this with my ghost peppers this fall. You got some nice equip and cute bottles !
I hate the waste of plastic with this method but it does really well,if someone could make biodegradable bags ....
Great I actually bought a vacuum sealer just yesterday, cant wait for summers harvest to try this!
Was expecting a 'fok my dis sterk' from your brother :D'
I was about to buy those sanilids and airlocks and then watched this video. I already have a vacuum bag system and I'm excited to use it this way
You shouls try and reuse the bags if you can, especially if you open and add more. It could save money and less plastic.
Your channel is awesome! I'm so happy i found it, i just tried fermenting some of my own home grown peppers and made fake Cholula it tastes nearly identical, thanks so much for showing how to do it!
My pleasure, I'm glad you are enjoying it!
What is that milling device you use? Can't find anything like that which isn't industrial
Awesome Video. I will have to look into this method after I have some Chilies to try it on. Thanks for another great video.
awesome video thanks for making it @chillichump!
Vacuum seal is a convenient method, but it is probably not the best to have fermentation going on in a plastic bag. There can be some chemicals leaching into the sauce
Get rid of the head bagg'en music would make a better video experience.
Niceπ ! Try obaid peanut butter hot sauce l'm sure you will like it !
The bumpy side of the plastic goes underneath. Its not perforated
You really are a champion when it comes to chillis! Thanks alot for sharing this!
Great videos as always. Great inspiration. ππ Could you give a little info on how to work with Xanthan Gum? (In a video I mean π) I`m having a hard time getting it fully disolved. Greetings from Denmark
Mix the xanthan gum with some oil before adding it to the chilies
I am helping two friends move, they're actually switching apartments and they both need to get rid of stuff...
One of them hooked me up with a like-new temperature controlled wine fridge that can hold 64 F, and the other is passing on to me his vacuum sealer! Time to get busy!!!!
Very nice of them! That will be great to use
They make 1 way valves you can put on you're vacuum seal bags so they dont blow up.
Thank you so much sir, you videos helped me a lot. π
Meanwhile, the rest of the world tries to cut down on using plastic...
I've watched this video dozens of times as I'm close to doing my first fermented from home grown chillies sauce.
Vacuum bag fermentation seems like such a great idea for small scale sauce production.
The left over pulp I plan to dehydrate and blitz to powder to see me through to this time next year.
Since I'm only going to have 1kg at best of chillies, I think an already owned wooden spoon and sieve would make more sense that a Β£100 food mill.
Just now tried a small batch also. Squished the juice out through a plastic cutlery drainer which had appropriate sized holes.
Put the mash in my brand new vacuum sealer. Pushed the button. Opened the lid to find the sealer full of pepper juice π. The sealer sucked out the remaining juice and the bag didn't seal properly.
Got s syringe to recover the juice from the sealer vacuum cavity and squeezed the remaining juice by hand through the small gap left in the unsealed bag.
Got the juice in the ref until my bar magnet arrives and I make the stir plate.
Mash is sealed and in the freezer till I get a grinder.
This has been fun.
I hope you didn't throw out the pulp and seeds that were left. What I do is dehydrate it and grind it up and use as a seasoning powder.
Please post a link for the bottles you used. Great video as always!
i do not understand why you are using something that will end up in the ocean or in the sky but good to watch and to make
How has life??
because i see that you dont cooked them!
ChilliChump is there any infections that I should be scared of my chillies contracting
Chillona Virus
@@iRiselyTech π€¨ if you would not mind me contradicting you chillona virus is not a bacterial/viral/parasitic infection!
Cute bottles but it seems like a lot of the sauce is gonna get stuck in there and wasted.
sir can u make albaik style marinated sauce or send me the recipy plz .
Watching this while eating the hot sauce I learned to make from u, I'm thinking of making about 2 kg of sauce again I think this is my new addiction. Thank you for teaching us
I'm really happy to know that you are selling your sauce, how lucky the buyers are!
Ok, I made it. 1/4 kg of green chilli pepper and the rest of 2 kg are red pepper.
some are pickled by your recipe with cauliflower and carrots, and 3 big jars for hot sauces (cardamom and garlic, beetroot, and Tabasco). since I didn't have vacuum sealer, so I fermented it in jars with water sealing bags.
after 20 days the garlic cardamom sauce was AMAZING and the pickled was crunchy and so tasty.
I really can't wait for the rest of the sauces.
photos.google.com/share/AF1QipNZnIKqWBxWauBg6lv75H7vcfFSHo-ZVNoAQiql6cbjIudAjdMk3Dr-ctRSzo1TpA?key=QmJTVFZVd3hLUk9SbFpZTGhKaUVNbUs3dlo4SzR3
Always a good video when your brother shows up!
What brand are you using for the white wine vinegar?
How do you ensure the inside of the plastic is sanitary
Your brother is a beast! A good poker face.
Can your brother handle the spice better than you can?